Mince meat samosa

Name: Mince meat samosa
Cuisine: Kenyan
Ingredients: For the filling; 1/2 kg mince meat; 5 onions cubed; Mixed ground spices; Black pepper; to taste Salt; Juice from 1 lemon; 1 bunch Dania chopped; 1 tspn Garam masala; 5 pieces green chilli; Garlic and ginger paste; 3 cups flour; 1 pinch Salt just; Water enough to bind flour; 1/2 ltr Oil

Em Jayc @cook_12265427

#weeklyjikonichallenge #mashujaarecipe

Em Jayc @cook_12265427

#weeklyjikonichallenge #mashujaarecipe

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Ingredients

For the filling
1/2 kgmince meat
5onions cubed
Mixed ground spices
Black pepper
to tasteSalt
Juice from 1 lemon
1 bunchDania chopped
1tspn Garam masala
5 piecesgreen chilli
Garlic and ginger paste
For the Wraps
3 cupsflour
1 pinchSalt just
Water enough to bind flour
1/2 ltrOil

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Steps

1

In a sufuria, put your mince meat, the ground spices, salt, black pepper, garlic and ginger paste and mix
2

On heat, let the meat cook, keep stirring to break the lumps, till the meat dries up, then add in the chilli, dania, lemon juice, and the onions, just stir abit to mix and then remove from heat
3

For the wraps, put the flour in a bowl, add in the salt mix and start binding with water, the dough should not be soft, once done let it rest for 10 min covered
4

Divide the dough into 9 balls
5

One ball at a time, roll into a small chapati, oil it then sprinkle some flour and put another rolled chapati on top of the oiled one, continue stacking using the same process, it can be done in two batches, the top chapati should not be oiled
6

Then roll the stacked chapatis into one thin chapati
7

Then on a heated pan put the big rolled chapati on, let it get warm, it should not cook, flip the other side and start peeling the chapatis to sepate them, remove from heat and cover so that the wraps do not dry up
8

Now cut the chapatis in two to achieve a semi circle shape
9

Prepare a thick paste of wheat flour and water to act as glue
10

The flat side of the wrap should face you, now from either side, right or left, flip to form a cone shape, fill in 2 TBS of the filling and apply the paste on the top side, then seal
11

Repeat the process till you're done. You can now freeze your samosa for later use or you can fry them immediately
12

Put you frying pan on heat, put oil in, before it warms up, put the samosas in, and cook them till done.
13

They are now ready